Bandiera, peppers and onions in tomato

Ingredients

• 300 g of green bell peppers
• 300 g of white onions
• 300 g of canned, peeled tomatoes
• 4 to 5 tablespoons of olive oil
• pepper
• a small piece of bay leaf
• salt

Peel, wash, and finely chop the onions. Wash the bell peppers, remove the stem and seeds, then cut them into strips, removing the white filaments.

In a saucepan, add 4 or 5 tablespoons of oil, along with the onions, bay leaf, and bell peppers, and cook until browned.

Add the chopped tomatoes, pepper, and salt, and cook over low heat, covered, until everything is tender.